hmm, i think i need to try that cluizel amer brut again. got me interested there.
thanks for the explanation, monte. maybe i should try some wine more often to get the lingo 😉

May 1, 200511:37 pm

Hans-Peter Rot

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Yes, please try that Amer Brut 72% again. It's truly an excellent chocolate. It's not an explosion of complexity, but rather it's an explosion of pure cocoa flavor! And as a side note, I have not met a woman who eats more chocolate than me [:D]

May 2, 20059:04 am

alex_h

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ok, will do, monte
and i find i must say the same: i know few people at all that eat as much chocolate as i do, whether male or female, whether canine or feline 😉

May 13, 20053:49 pm

Hans-Peter Rot

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You're a poet and you don't know it. Rhyme every time [;)]

May 13, 20053:57 pm

alex_h

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if only it were that easy 😉

May 22, 20057:45 pm

seneca

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In terms of chocolate cravings, some very interesting research has been coming to light recently about the Anandamide-like fatty molecules in chocolate. Check here for some interesting info:http://www.bbc.co.uk/science/h.....l#thebrain

Lots of other links are available online. It seems likely that the combination of Theobromine, Phenylethylamine and Anandamide are responsible for that chocolate 'lift' that we all know and love.

Incidentally, the fact that the Anandamide-like compounds are specifically in the chocolate fats are probably the reason that when people do crave chocolate, it's the deep, dark stuff that they really want, since more cacao content=more lipidy goodness

http://bittersweetcafe.blogspot.com
http://www.bittersweetcafe.com

May 22, 200511:14 pm

Sebastian

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Didn't have time to read the link, but there are a couple of classes of psychoactive compounds in chocolate - one of them falls into the neurotransmitter category (stimulates the same responses say, as serotonin does), the other being the bioactive amines (of which PEA is a member of). These often stimulate the same cannobinoid-like receptors as does marijuana. However, in typical concentrations, a person would have to consume roughly 27 lbs of chocolate to get a 'marijuana high' - and at that point, you've likely got greater issues than pot 😎

June 19, 200511:38 pm

seneca

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Anandamide is indeed the lock-and-key receptor for THC in the brain ...This psychoactive lipid is one of the brain's many mood-managing compounds, and there are also Anandamide defeaters to keep production in check. What happens when dark chocolate is consumed is that the defeaters begin acting on the Anandamide-like compounds in the chocolate fats instead of doing their normal job, allowing levels of the real thing to temporarily jump. This is a very very discreet and focused effect, nothing like the global high produced from THC ingestion, but it is real nonetheless. Just feed somebody a water-based chocolate drink of about 6 oz. and ~85% cacao content and watch 'em float out the door....